Question: Are times changing? I understand chefs that are tied down with family and jobs not being able to break away last minute.
But I have to say, If someone offered me a paid 3 day class to work with the greatest in what he does(btw class bumped a few days Mon to Wed to make an engagement at the Smithsonian with the President) would be a no brainer. I'd be on the road thumbing. I know things have changed, but has the passion? I've slept outside a bakery for a couple of weeks in France until I earned enough to get a bed and a lightbulb to make notes everynight.
I think the enviornment has changed in a way that saddens me. We have trouble trusting our neighbors. I wish someone with writing skills would start a thread regarding the changes I'm trying to talk about.
Ok. This is it. If your game, you get here, Dallas, TX. You will have a room at a days inn or something. I will pick you up and take you back and forth to the classes. I will also provide trans to and from Love Field airport.
You do not have to be experienced to take this class. I think you should know the basics but he is going to work hands on with us in a class of 12.
If your not of age, I will definately contact and supply endless references and can even put you up at our residence.
I open this up until Sunday afternoon. Go online to Notters site. Check it out. I can forward the class promotional things. Just need whites, pen and pad. I have a pretty nice sugar station at my bakery if you want to play after class. What else. Email any of the older chefs here, this is kinda a once in a lifetime oportunity. Figure it out 12 students, 3 day class. They have turned away from this class. I enjoy ChefTalk so much that I want to give someone here this opportunity.
My website is in my profile if you need to contact. I'm 50+ and probably one of the nicest guys I know and my family even nicer.
pan
BTW the only other requirement is that you keep a running journal and pics and post em here.
I will post ASAP as soon as someone takes me up.
